Kung Pao Chicken

Kung Pao Chicken is a mouthwatering, spicy and addictive dish loaded with flavors. It’s a classic Chinese dish which is very popular among the Chinese restaurants and take outs.

It’s a dry stir fried chicken recipe with a special sauce added to it bringing out the umami flavor with the perfect balance of sweet, spice, sour and special numbing flavors from the Sichuan pepper corns.

what are all the Ingredients you need ?

For the Marinade: Boneless Breast/ Thigh - 250 gm

Salt - as required

Garlic powder - 1/2 tsp

Onion powder - 1/2 tsp

Chinese cooking wine - 1/2 tbsp

Light Soy sauce - 2 tsp

Corn starch - 1/2 tbsp

Water - as required

Baking soda - 1 tsp or one egg white can be added

For the Sauce: Brown sugar- 2 tsp

Black vinegar - 2 tsp

Dark Soy sauce - 1 tsp

Light soy sauce - 1 tsp

Cooking wine - 2 tsp

Corn starch - 1 tsp

Water - as required

For saucy Recipe :

Chicken Broth- 1/4 cup

Kung Pao chicken Dry Red Chili - 5

Sichuan Pepper corns - 2 tsp

Garlic - 4 cloves Ginger - 1/2 inch Scallion - 3 stalks

Peanuts - 3 tbsp

Step by step Instructions to proceed :

I prefer using boneless chicken thigh as it is juicy and soft compared to chicken breast. Cut the chicken thigh into small pieces. Clean and wash it well.

Rub some salt, onion powder and garlic powder over the chicken pieces.

Add in all the other ingredients mentioned above for the marinade and marinate for 15 minutes.

Prepare the sauce mix that is to be added later, in a separate bowl and keep it ready.

Heat 2 tablespoons of oil in a pan.

Add the dry red chilies and Sichuan pepper corn and let it sizzle. Sichuan peppercorns are known for its numbness. So you can coarsely pound and add to prevent any accidental bite.

Then include chopped garlic, ginger and the white part of scallions.

Now add the chicken pieces and mix well.

Sauté till the pink color of the meat turns white.

Cover and cook for about 10 mins by stirring occasionally.

Once the chicken is cooked, add the roasted peanuts and spring onion.

If you prefer to keep it saucy, take off the heat at this point.

But if you prefer to be dry, keep in high flame and let all the liquid evaporate and oil is separated by stirring continuously to avoid any burning.

Have it as a dry starter or if you make it saucy, have it with rice and enjoy.